Velas romanas: linguiças recheadas com muçarela e presunto serrano

Ingredientes

• 125 g fresh mozzarella
• 4 thick sausages (e.g., bratwurst or Italian salsiccia)
• 4 tbsp green pesto
• 8 thin slices Serrano ham
• 8 pepperoni peppers (jarred or fresh), chopped

Modo de preparo

1. 1

   Prepare your cutting board and cut the mozzarella into firm cubes of about 1.5 cm.Slice each sausage lengthwise, but don't cut all the way through. Make sure there's an opening of about 1 cm.Fill the opening of each sausage with a row of mozzarella cubes and a few pieces of pepperoni peppers. Press lightly so the filling holds in place.Wrap each filled sausage tightly in 2 to 3 slices of Serrano ham. Start at one end and work diagonally to the other end so the ham overlaps neatly and keeps the filling inside.Set up your BBQ for indirect heat and preheat it to about 150 degrees Celsius.Place the Roman Candles on the indirect side of the BBQ. Grill them for about 25 to 30 minutes, until the Serrano ham is crispy and golden and the sausages are cooked through. Rotate them a quarter turn halfway through for an even color.Remove the Roman Candles from the BBQ and let them rest for 3 minutes. Serve immediately with a generous scoop of green pesto on the side as a dipping sauce.